Our animals are hung on the bone, in the traditional method for at least 21 days before butchering.  This traditional method produces an exceptional, tender meat, a fine texture and outstanding flavour.

A local Traditional Butcher prepares all our meat and makes our sausages and burgers in the market town of Sandbach.

A variety of all cuts of meat are available including:

·        Traditional Sunday Roast Joints; Rib of Beef, Sirloin, Topside & Silverside 

·        Succulent Steaks; Fillet, Sirloin, Rib Eye & Rump

·        Tender Casserole Cuts; Best Braising, Chuck Steak, Shin of Beef & Diced Stew

·        Pot Roast Joints

·        Lean Mince Beef

·        Beef Burgers; containing 80% of our matured Sussex beef

·        Farmhouse Sausages; containing 80% of our matured Sussex beef

·        Hand-Made Steak Pies; made locally in Congleton using our 21-day matured Sussex beef

·        Seasonal BBQ range;  kebabs, grill sticks & BBQ Minute Steaks

·        Ox Tail, Ox Cheeks, Tongue, Kidney & Liver are all available to order


Our Prices vary from £30 per kg for prime Fillet Steak to £6 per kg for tasty Casserole Cuts

Our meat is of a superior quality with traceability guaranteed

We pride ourselves on quality and aim to offer our customers excellent value for money